Saturday, June 28, 2008

The recipe i got from Paula Deens Chocolate Celebration magazine, which is an amazing magazine! The one thing i didnt realize, however, is that because it is different than a normal red velvet cake, the color doesnt turn out the same. Usually this would have been a gorgeous purple velvet cake, which is what i had visioned, howver then it quickly became just plain old brown.. blah. It was still very festive though with colorful sprinkles in the icing layers, and on top.

4. In a medium bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peak forms. Fold eggs into chocolate mixture.

5. Dpread batter into prepared pan and bake for 10-12 min. or until cake springs back when lightly touched in center.6. Sift two tablespoons confectioners sugar in a 15 by 10 inch rectangle on a cloth towel. Immediately loosen cake from sides of pan and turn out onto prepared towel. Peel off wax paper. Sift remaining powdered sugar over cake.

Starting at narrow end, roll up cake and towel together; place cake seam side down on a wire rack. Cool cake completly.7. Gently unroll cake and spread with cream cheese white chocolate filling. Reroll cake without towel; place seam side down on a serving platter. Dust cake with confectioners sugar if desired. To serve, cut into 3/4 inch slices. You can garnish with chocolate sauce, or fresh mint leaves.

In a large bowl, beat cream cheese and butter at medium speed until creamy. Beat in vanilla. Gradually add in confectioners sugar until smooth. Here I added the melted white chocolate. Then when its cool, add white chocolate morsels, and sprinkles.